Toasted Coconut Sweet Potato Pie Recipe

Toasted Coconut Sweet Potato Pie Recipe

Whisk together the wet ingredients. Pour this mixture over the sweet potato mixture. Stir until smooth and combined. Pour the filling into the pie crust. Place the pie dish on a baking sheet, and bake at 375 degrees F for 10 minutes. Then, reduce the heat and bake at 325 degrees F for about 50 minutes. Toast the coconut.

Press the mixture into a 9-inch pie plate. Bake for 15 minutes, or until golden. Remove crust from the oven and increase heat to 350°F. In a food processor, combine mashed sweet potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour mixture into the coconut crust and bake until the top is dry, about 30 minutes.

How long to bake coconut sweet potato pie?

Place the pie dish on a baking sheet, and bake at 375 degrees F for 10 minutes. Then, reduce the heat and bake at 325 degrees F for about 50 minutes. Toast the coconut.

How do you make a sweet potato pie crust?

To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout. Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps.

Can You Blind bake a sweet potato pie?

Blind baking the crust will keep you from ending up with a soft and gooey pie crust. Using baked sweet potatoes instead of boiled sweet potatoes concentrates their flavor rather then ending up with water logged boiled sweet potatoes.

Can you make sweet potato casserole with coconut topping?

When making Sweet Potato Casserole the traditional way, it is gluten-free. To make this recipe with the crumbly topping GF, swap out the flower in the coconut topping for coconut flour, rice flour or any other favorite gluten free flour mixture.

Coconut-Sweet Potato Pie

2 eggs, well beaten. 1 c. evaporated milk. 1 tbsp. melted butter. 1 c. flaked coconut. 1 (9-inch) unbaked pastry shell. In a large bowl, mash potatoes and blend in remaining ingredients. Pour into unbaked shell. Bake at 400°F for about 35 minutes or until knife inserted in center comes out clean. Cool.

In the same skillet combine coconut milk, oil, honey, and pumpkin pie spice. Bring to boiling; reduce heat. Add sweet potato pieces. Simmer, uncovered, 4 to 6 minutes or until potatoes are well coated and most of the liquid is absorbed, stirring frequently.

Ingredients. Pastry shell. 3 eggs, beaten. 1 ½ cups sugar. ½ cup butter, melted. 4 teaspoons lemon juice. 1 teaspoon vanilla. 1 1/3 cups flaked coconut.

You can toast the flake coconut by adding it to a dry skillet over medium heat or placing it on a baking sheet in a pre-heated 350-degree oven. Makes one 9-inch pie. ALL-BUTTER PIE DOUGH

F&W Recipe: Coconut Cream Pie Sweet Potato Pie "Sweet potato pie is on a lot of tables during holiday season, but kick things up a notch and surprise your guests with some unique toppings.

Sweet Potato Pie {BEST EVER Recipe!}

This pie is significantly spiced, silky, and polished off with a locally developed marshmallow whipped cream. If that idea alone doesn’t address your soul, by then the toasted coconut drops scattered over the top willMake an effort not to let the hesitant looks or folksy name of this Old Fashioned Sweet Potato Pie fool you.

Combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted shortening, toasted coconut, toffee bits and vanilla in medium bowl. Mix until well blended. Set aside. BEAT salt and egg whites in medium bowl until soft peaks form. Add marshmallow creme gradually.

Combine the pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs in the work-bowl of a food processor and process until smooth. Line a 10-inch pie pan with the crust and fill with the pumpkin-sweet potato mixture.

This Purple Sweet Potato Pie with Coconut and Five-Spice uses purple sweet potatoes and Chinese five-spice seasoning for a fun update on a classic sweet potato pie. Get the recipe at Food & Wine.

Substitutions. Nut-Free - make the sweet potato filling nut-free with these swaps: use raw sunflower seeds, tahini, or coconut cream instead of cashews, and opt for a nut-free milk. For a nut-free pie crust option, try this whole-wheat crust.; Variations. Orange - add the zest of one orange to the pie filling.; Chai Spice - instead of the spices listed, use 1 ½ teaspoons chai spice blend.

Coconut-Crusted Sweet Potato Pie Recipe

Combine first 5 ingredients; stir in coconut. Pour mixture into pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes, shielding pie with aluminum foil the last 10 minutes. Yield 1 (9 inch) pie.

Add the vanilla extract and 3/4 of the coconut. Then pour over the pie crust. Refrigerate for at least 4 hours. Then preheat the oven to 175°. Spread the rest of coconut on the baking sheet. Toast the coconut until be golden. Then glaze the pie. And, sprinkle the toasted coconut over the pie. Serve the coconut cream pie for dessert.

Combine sweetened condensed milk, sour cream and key lime juice. Put in mixer and mix until smooth. Pour on top of graham cracker crust pie shell. Bake for 10 minutes in 350 degree oven. Turn off oven and let pie sit in oven for 30 minutes. Put in fridge and chill it before serving.

1 MI-DEL® Gluten Free Ginger Snap Pie Crust. 1 1/2 cups dairy-free topping. 1/3 cup chopped toasted pecans pecans (optional) Instructions. Preheat oven to 400°F. Puncture sweet potatoes with fork. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until tender. Let cool; peel and mash potatoes. Reduce heat to 350°F.

As written, these sweet potato pie oats are indeed vegan! I like to use vegan ingredient swaps such as almond milk, vegan butter, and coconut milk or cream. Both the Sweet Potato Pie Overnight Oats and the Caramelized Pecans are made with vegan ingredients, so my plant-based friends will love this recipe.

Sweet Potato-Coconut Pie Recipe

Preheat oven to 350°F. Wash, dry and peel your sweet potatoes. Cut into large chunks and place in a glass baking dish. Place cubes of butter spaced on top the potatoes and top entire thing with an even layer of brown sugar.

Step 3. Reduce oven temperature to 300°F and move a rack to upper third of oven. For filling: In a food processor or blender combine sweet potatoes, brown sugar, milk, eggs, vanilla, orange zest, orange juice, cinnamon, nutmeg, and an additional 1/4 tsp. salt. Process just until smooth. Pour into crust. Step 4.

Meanwhile, heat a small skillet on medium. Add coconut and cook, stirring often, until toasted and lightly browned, about 4 minutes. Transfer to a shallow bowl or plate. Halve potatoes and scoop out flesh, discarding skins. Transfer flesh to a medium bowl and mash with a potato masher. In a food processor, process pecans into fine crumbs.

Sweet Potato Pie with Salted Pretzel Crust and Toasted Cinnamon Meringue The meringue is sweet and toasty here on purpose, as the filling has a slight tang and the crust is slightly salty but if you don't want to make meringue - I have a recipe for cinnamon whipped cream here at the end.

Sweet Potato Pie Truffles Serves — 12. 2 large sweet potatoes, scrubbed ⅓ cup coconut flakes 2 T hydrolyzed gelatin 1/4 cup pure maple syrup 2 T honey 1½ t vanilla 1 t ground cinnamon 1 t pumpkin pie spice 6 T coconut flour *Optional: ½ t ginger (for an added “spicy” flavor) 1. Preheat oven to 425°F. 2.

Sweet Potato Pie with Coconut

Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth. Step 5. Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping.

Toast the coconut - While the crust is baking, toast ⅓ cup of coconut.. Make the filling - In a large mixing bowl, combine the sweetened condensed milk and lemon juice and mix well. Stir in the drained pineapple, oranges, and pecans, reserving 1–2 tablespoons of pecans. Fold in the Cool Whip and the untoasted coconut.

Stir gently until mixture comes to a full boil. Boil 1 minute. Turn out into prepared pie plate. Cool. SWEET POTATO LAYER: 1. HEAT oven to 350ºF. Combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted shortening, toasted coconut, toffee bits and vanilla in medium bowl. Mix until well blended. Set aside. TOPPING: 1.

SWEET POTATO PUMPKIN SPICED PIE w/ whipped coconut crème Recipes created by Teri Gentes. Permission required to reprint. While some may feel pumpkin spiced foods are reserved for the fall this pie is a wonderful way to enjoy a fabulous dessert while nourishing your body with an abundance of anti-oxidant and anti-inflammatory foods and spices.

1/2 cup cold butter. 1/2 teaspoon salt. 1 teaspoon sugar. 2 – 4 teaspoons ice water. ~For the topping. The coconut cream from two cans of regular full fat coconut milk, chilled overnight (398 mL or 13.5 oz) 2 – 3 tablespoons confectioner’s sugar. 1 teaspoon vanilla extract. ~For the filling.

Sweet Potato Casserole with Coconut Topping

TOASTED COCONUT CREAM PUDDING: a cross between the classic coconut cream pie & my mama's famous banana pudding, with layers of creamy coconut pudding, vanilla wafers & toasted coconut!!

Preheat oven to 375. Make the crumble topping: In a medium bowl, mix pecans, coconut, brown sugar, butter. Set aside. Place sweet potatoes in a single layer in the bottom of a non-stick sprayed casserole dish. Sprinkle crumbly mixture evenly on top and scatter mini marshmallows.

Add the sliced garlic and cook about 30 seconds. Add the chard and lemon juice; cook and stir until the greens begin to soften. Add a splash of water, cover the skillet, and turn off the heat. Let stand about 1 minute. Stuff the chard into the potato. Sprinkle over the coconut chips and pomegranate. Serve immediately.

Top chia seed pudding with some coconut chips toasted with cinnamon for an added crunch, or use them on top of oatmeal. You can even try them with salads, curries, and soups. That crunchy finish is great at providing a new texture for softer dinners. Toasted Coconut Chips Recipe Ingredients. 1 cup raw coconut chips. ½ teaspoon of your chosen spice

This creamy pie, served warm with melty, toasted marshmallows on top, is absolutely irresistible. The fabulous crust is made from crumbled fig bar cookies, butter, and flour. One forkful and you are in for a whole piece. Yield: 8 Servings Preparation Time: 30 Minutes Ingredients 8 fig bar cookies (6 ounces) ½ cup all-purpose flourRead More

Sweet Potato Pie Recipe

Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats. Cover and refrigerate 2 hours. Combine reserved 2 tablespoons almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls. Roll in coconut mixture.

Here, the coconut can be either toasted or served at the end (I prefer the latter option), and it adds a bit of its flavor like the haunting taste of coconut macarons. What is more, the recipe is rather healthy; there is no added sugar, the coconut is unsweetened, and its only vice might be the butter.

Increase oven temperature to 375°F. Sprinkle pecans, hazelnuts, and coconut over crust. Combine brown sugar, honey, butter, cream, and salt in a small saucepan. Bring to a boil over medium-high heat and cook, stirring constantly, 1 minute. Pour over nuts in crust. 4. Bake until bubbly and golden brown, 10 to 12 minutes.

2 cups leftover sweet potato mash or roasted sweet potatoes/sweet potato pie. 1 pinch pumpkin spice. 1 pinch cinnamon. 1/2 frozen banana. 3/4 cup unsweetened almond milk. 3/4 cup light coconut milk. Directions: Add all ingredients into a high-powered blender and blend until smooth! Serve immediately.

Taking inspiration from the best part of classic pecan pie (the sweet goo!), this nutty treat serves several tasty upgrades while still cutting sugar by more than a third. Toasted hazelnuts offer supreme crunch and a sweetness unsurpassed by any other nut, while instant coffee and coffee liqueur deepen the flavor with delightful bitter nuances.